Brussels Sprouts and Broccoli Slaw with Orange-Walnut Vinaigrette
Brussels Sprouts and Broccoli Slaw with Orange Walnut Vinaigrette, sounds quite fancy and complex, but its actually fast, simple and inexpensive to prepare with the help of your trusty blender and Japanese Mandolin. This slaw is a perfect holiday side for Thanksgiving or Christmas.
Brussels Sprouts are my favorite green vegetable and always have been. These tiny cruciferous vegetables are in season now and its common to find them sold on the stalk at your local grocery store. I commonly refer to Brussels Sprouts on the stalk as, “Limited Edition Brussels Sprouts,” because they’re always sold out the same day they hit the shelves at my Trader Joe’s. I feel I have a better chance buying, limited edition LOL Surprise dolls, than Brussels Sprouts on the stalk at TJ’s. This year we scored a two pound bag of Brussels Sprouts at out local Giant Grocery for $2.99. The ingredients for this recipe are very inexpensive around this time of year. Your only real splurge will be the walnuts, you will use in the salad and the vinaigrette.
The Japanese Mandolin
This is by far the most used tool in my kitchen, I use this when making salads, garnishes or practically any recipe that involves a potato. I love thinly sliced vegetables. Shaving food paper thin not only make food visually appealing but, each bite becomes mrtender and delicate therefore enhancing the overall flavor.
About $27 on Amazon will get you one of these babies, they are easy to clean and maintain. I strongly recommend using a no cut glove or the plastic guard that comes with the tool. It’s easy slip and lose some skin, I’ve done it.
*Always be careful when using this tool.
Start by washing your vegetables thoroughly, then pealing away some of the outer leaves. Prepare 1 pound of Brussels Spouts by shaving them paper thin, about 1/16th of an inch, on a mandolin or with a sharp knife. This makes about 6 cups shaved.
Next, prep your broccoli florets. You’ll want to use small florets for this slaw, about 1/2 inch long. This is achieved by trimming away all of the stalks and breaking the florets apart with your hands or a small pairing knife. Two small heads of broccoli will yield 3 cups of 1/2 inch florets.
Always Toast your Nuts
Then, it’s time to toast the walnuts, these will go into your salad and your vinaigrette as well. Toasting the nuts enhances both flavor and aroma. The easiest way to do this is in a 400 degree oven for 2 minutes. Keep an eye on your nuts the whole time, making sure nothing is burning. This has the potential to go south very fast.
Once the nuts have toasted get them off the hot sheet pan right away and start preping the rest of your ingredients.
You will need the zest and juice one navel orange along with one clove of garlic, chopped. Reserve 1 teaspoon of the zest for this recipe and keep the rest for another day. *Kale sauteed with a little garlic and orange zest makes a delicious last minute side.
To make the vinaigrette add all the ingredients, walnuts, orange juice, orange zest, mustard, garlic, vinegar, salt, olive oil and honey, into a blender and let er rip. The mustard and walnuts will help this dressing emulsify and retain a stable emulsion for a while.
Combine your shaved Brussels Sprouts, Broccoli, Chopped Toasted Walnuts, Dried Cranberries in a bowl and your ready to rock.
Keep the dressing on the side and dress the slaw right before service for optimal crunch.
However, Brussels Sprouts are hardy greens and the left over salad will keep well in the refrigerator for up to 3 days.
I hope you enjoyed this recipe. Please let me know how it turned out in the comments below.
Brussels Sprout and Broccoli Slaw with Orange Walnut Vinaigrette
- 6 Cups Brussels Sprouts shaved or thinly sliced
- 3 Cups Broccoli Florets 1/2 inch long
- 1 Cup Dried Cranberries I like Ocean Spay
- 1 Cup Toasted Walnuts chopped
- 2/3 Cup Orange Walnut Vinaigrette
Orange Walnut Vinaigrette
- 2 Tbsp Toasted Walnuts chopped
- 1 clove Garlic minced or pressed
- 1 each Orange Juiced
- 1/2 tsp Orange Zest
- 1 Tbsp Vinegar Apple Cider, White Wine or Rice Wine
- 1 tsp Mustard
- 1 tsp Salt Kosher or flaked sea salt
- 2 tsp Honey or maple syrup
- 1 Cup Extra Virgin Olive Oil on any other salad oil you like
To make the dressing
Combine all ingredients in a blender and pulse until smooth, creamy and viscous.
Refrigerate until ready to use.
To assemble the salad
Combine Brussels Sprouts, Broccoli Florets, Dried Cranberries and Toasted Walnuts in a large mixing bowl.
Toss with vinaigrette shortly before serving.
Will keep in the refrigerator for up to 5 days in an airtight container.